Pulled Beef

Photo Credit: Sina Mizrahi

There is little that can compete with meat that’s been bathed in a luscious sauce and slow-cooked until it’s impossibly tender. But there are a variety of cuts that can get us there. Let’s explore how second-cut brisket (the default) does against kolichel. I cooked them both in a homemade barbecue sauce (you can use store bought if you prefer) until a fork slid right through and the meat slid right off.

Homemade Barbecue Sauce

• 2 cups ketchup
• ½ cup apple cider vinegar
• ⅓ cup soy sauce
• ¼ cup brown sugar
• 2 Tbsp honey
• juice of ½ lemon
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1 tsp black pepper
• ½ tsp sea salt
• ½ tsp cayenne pepper (optional)

In a saucepan, combine ingredients. Bring to a gentle simmer over medium-low heat; cook until thickened, about 10 minutes.

Pulled Beef

• 1 3-lb (1.36-kg) second-cut brisket or kolichel
• 1 Tbsp oil
• 2 cups barbecue sauce

Rub

• 1 tsp onion powder
• 1 tsp granulated garlic
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp black pepper

Preheat oven to 350°F (175°C).

Combine rub seasonings in a small bowl. Rub over meat on both sides.

Heat an ovenproof pot over medium heat. Add oil; sear meat until browned, about 5 minutes per side. Pour barbecue sauce on top, cover, and bake until the meat is tender and easily falls apart, at least 3 hours.